This weeks topic is creamy and I knew I wanted to do a creamy Gorgonzola Tagliatelle pasta dish. I immediately had visions of the luscious, creamy, blue cheese; Gorgonzola. I just needed a recipe to tie it all together for me. I was flicking through an old Delicious magazine when I noticed an interesting pasta dish. It was Green Pea Tagliatelle by Rick Stein.
The dish looked divine. I went through the list of ingredients feeling sure it would have a creamy blue cheese in there somewhere. When it didn’t, I reread the ingredients to determine if the dish would be suitably flavoursome and creamy enough for the challenge without the Gorgonzola I had been planning to use. To my mind, the answer was no, hence, this is the modified recipe of Rick Steins Tagliatelle.
Tell me what you think of my amendment, is it a keeper or would you prefer the dish without the cheese and just a little chilli?
- 600gm Frozen Peas
- 1 Cup vegetable stock
- ½ cup grated parmesan
- 2 T/s olive oil
- 2 cloves garlic
- ½ cup chopped mint
- 1 large sprig rosemary
- 5 sprigs thyme
- 6 shallot sliced finely
- 6 cloves garlic chopped finely
- 3 T/s olive oil
- ½ cup shaved parmesan
- 500gm tagliatelle
- 100gm gorgonzola
- Bring a saucepan of water to the boil and blanch peas for 3 minutes. Remove from heat and drain the peas.
- Reserve half of the peas for later.
- Place ½ the peas in a food processor with stock, 2 T/s oil, grated parmesan and two cloves of raw garlic. Blend until you have a paste.
- Fry the garlic and shallot in 3 T/s olive oil for just 2-3 mins, do not allow the garlic to colour. Turn the heat off.
- Bring a large saucepan of water to the boil and add pasta. Cook until the pasta is al dente.
- Chop the mint, thyme and rosemary roughly and add to the reserved whole peas.
- Roughly chop the gorgonzola cheese and reserve for later.
- Drain the pasta and toss into the sautéed shallot and garlic mixture.
- Mix the pea puree though the pasta and then add the reserved whole pea and herb mix.
- Stir through the gorgonzola and serve garnished with the remaining shaved parmesan cheese is for serving.
I really enjoyed this Gorgonzola Tagliatelle dish. Although it doesn’t have a lot of fat and has no cream it tastes creamy and healthy at the same time. I think it would be perfect during summer.
I will definitely make the dish again as it was really simple, quick and tasty. I also found it really practical because all the herbs came out of my garden, I only had to buy the gorgonzola.
I always have peas in the freezer, and pasta about, either in the fridge or pantry, so this is a dish I could make at a moments notice.
In the future, I would add more herbs and more garlic. I really felt the dish could stand up to the extra herb flavours with the addition of gorgonzola to the recipe.